Charred Broccolini with Lemon, Garlic, & Parmesan

Charred Broccolini with Lemon, Garlic, & Parmesan

Bring out the deep flavor of tender broccolini by adding bold flavors and a little char. This simple side dish is easy to prepare and bound to impress.

Course Side Dish

Cuisine American, Greek/ Mediteranean

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 100kcal

Author Diana Reis

Equipment

1 Baking Sheet

Ingredients

1 Pound Broccolini stems trimmed
¼ Cup Red Onion thinly sliced
2 Cloves Garlic minced or grated
1 Lemon juice and zest
¼ Cup Parmesan Cheese grated
2 Tablespoons Extra Virgin Olive Oil
¼ Teaspoon Red Pepper Flakes
½ Teaspoon Salt
½ Teaspoon Black Pepper

Instructions

Preheat the oven to 400° F for a conventional oven or 375° F for a convection oven with the fan on high.
In a small bowl, mix extra virgin olive oil, the juice of one lemon and its zest, grated garlic, red chili flakes, salt, and pepper.
Clean and trim broccolini and place on a sheet pan in a single layer. Thinly slice red onion and spread the slices over the broccolini.
Drizzle the olive oil and lemon juice mixture over the broccolini and sliced onions and give it a good toss.
Roast the broccolini in the oven for 20-25 minutes, turning at half way for an even char.
Finish with freshly grated parmesan to add nutty, salty flavor and serve alongside any of your favorite mains.

Notes

What is Broccolini?

Broccolini is a hybrid vegetable derived from standard broccoli and gai lan or Chinese kale (Chinese Broccoli). The resulting vegetable has smaller florets and thinner, more tender stems than traditional broccoli. It is sometimes sold in grocery stores under the names baby broccoli or Tenderstem broccoli.

Why char vegetables like broccolini?

Roasting vegetables to a char caramelizes the natural sugars in vegetables. It lessens the bitterness and intensifies the inherent sweetness.

How Should I Clean and Prepare Broccolini for cooking?

Broccolini should be rinsed under cool water. Peel away any limp leaves. Remove ¼-1/2" of the stem.

If broccolini has been in the refrigerator for a few days and feels a bit limp, remove ½" of the stems and place in a bowl of ice water for 15 minutes to perk it up.

Variations:

This method and bold flavors of the marinade can be used with a wide array of slightly bitter vegetables. Try asparagus, green beans, or broccoli rabe for a nice treat as well.

Diana’s Tip for Success

Occasionally, I find pieces of broccolini with thicker stems. To ensure even cooking, slice the thicker stalks in half long ways to make two thinner pieces.

Storage

Leftover broccolini can be stored in an airtight container in the refrigerator for up to five days.

Nutrition